2. White Gold - a newish Harkness rose, ivory with a tint of green buds opening to white-gold with a pinkish tinge. Scented. Long flowering season, lasts in a vase.

3. William Shakespeare 2000 - dark crimson David Austin rose, well scented. Other reds worth growing are the shrub rose Isabella (almost black, good in a vase but unhappy in the rain), and Big Purple (an HT which needs hard pruning in winter).

4. Golden Celebration - good fragrance, good vase life. Orange/apricot-yellow

5. Graham Thomas - clearer and lighter yellow than (4). Flowers both early and late. Either shrub or climber.

6. Susan - continuous flowering, good scent, lasts better in the vase than any other white rose

9. Buttercup - another David Austin rose, semi-double flowers in a rich deep yellow with a strong tea scent

10. Louise Odier - a classic French rose (climbing or shrub) producing sprays of lightly-scented pink flowers through to autumn

Sarah recommends cutting roses on short stems to improve vase life, particularly those which tend to a short vase life (Mme Isaac Pereire and Mme Grégoire Staechelin), unless they have good strong stems (Princess Alexandra).

It's striking how many of these are David Austin roses. I'm sorry she left out Pat Austin, a very striking and lovely rose. Also The Pilgrim. And Noble Anthony. But now I'm starting on my own top 10 ...

One Hour Later:

I've just turned the page in last Saturday's Telegraph (not yesterday's - it takes me at least eight days to catch up with the papers), and found more rose recommendations, this time from Michael Marriott, who is a key man at David Austen Roses (and a very good lecturer). Here's his list:

1. A Shropshire Lad - peachy pink 6ft climber, thornless

2. Harlow Carr - strong pink, very healthy

3. Teasing Georgia - healthy, strong tea fragrance, yellow

4. Lady Emma Hamilton - tangerine flowers, one of the most delicious of all varieties for fragrance

Marriott also makes some suggestions: choose Mortimer Sackler instead of disease-prone Zéphirine Drouhin; Crown Princess and Teasing Georgia over "not so reliable and leggy" Gloire de Dijon (how COULD he??); The Generous Gardener over Mme Alfred Carriere; and Snow Goose over Blush Noisette. Sensible suggestions, I'm sure, but not advice I'd feel inclined to take in three out of the four - but then, I'm perfectly capable of ignoring the weeds or the blackspot and looking with pleasure straight at the lovely flower.

The last list in this Telegraph special on the 30 best roses is a rather depressing list of "top 10 disease-resistant roses" - a depressing list of mainly HT, "ground cover" and "patio" roses.

yes, i think my kids have gotten tired of eating zucchini, so i cooked up three zucchini lunches at the weekend and took them to some friends of mine that are working in the summer. i think it's a nice way of getting rid of food sometimes - most likely, they dont use my recipes, even for similar kinds of food ,so they probably enjoyed them (and they don't have gardens!)

Beautiful photo! My favorite rose in my garden is 'ren de Victoria, a pink bourbon rose with an incredible scent. It's growing in my herb garden outside the kitchen window where we can smell it as we wash the dishes. diana

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About

We live in the countryside near Henley on Thames in Oxfordshire. This blog describes the food I make for our family: I'm not an expert, but I do cook from scratch every day. It's partly a health thing (less salt and sugar, better quality ingredients), partly because I prefer to buy food as locally as possible (great butcher nearby, a lovely Italian deli, I belong to a food co-op, a weekly vegetable box, flour from local mills). I try not to use supermarkets much, but don't always succeed. Each year, I grow a little more of our food, mainly herbs and tomatoes; I'm far too idle to grow maincrop potatoes, but this year we're growing salads and many more vegetables. We keep hens; I plan to keep bees, which would make me a third generation beekeeper. I bake all our own bread, although my children would prefer to be allowed to eat sliced white in peace.

From the start in 2005, I have written this blog mostly for myself: to help me keep track of recipes and links. I'm not saying what I do is best (or even better); I'm just writing down what I do. It gives me huge pleasure that my children use this blog when they want a recipe; I am also proud of the number of cyberfriends I have made (and met) over the years.

If you want to contact me, this is where to start: joannacary AT gmail DOT com

I'm happy to publish comments so long as I know who they are from. I have comment moderation for older posts, to block irritating spam which appears daily from Japan on a couple of posts. I will always delete anonymous comments, however flattering.